Scallop Scampi Recipe
by Sommer Collier — last updated on Mar 25, 2025 
My easy golden-crusted scallop scampi in a silky garlic butter sauce — the quick meal that impresses everyone. These sauteed scallops come together with just one pan, a few ingredients and under 15 minutes. It’s one of my no-nonsense yet luxurious go to dinners.
I have always loved cooking scallops at home, maybe more than ordering at a restaurant. I feel like I can really control the the heat and get that perfect velvety texture. My family loves all my healthy scallop recipes, but when I really want to elevate the scallops, I cook them scampi style using butter, garlic lemon and herbs on the stovetop. It only takes 10 minutes, is wonderfully decadent and simple enough to prepare on any busy weeknight. Trust me, these scallops will definately be the show-stopper on the table.
Anthony – ⭐⭐⭐⭐⭐ – I love scallops! They go well with so many things. I usually make a sauce or puree separately to go with them. I’ve never thought about making a pan sauce like you do here. Delicious!
Mara Sage – ⭐⭐⭐⭐⭐ I’m not a very good cook but even I could follow this recipe and the scallops came out delicious thanks very much.
Sommer’s Recipe Highlights
Super Simple – Just a stove top and a pan (I love to use a cast iron skillet) and you can make the most delicious scallops.
Quick and Easy – Literally takes less than 15 minutes start to finish. Its perfect for those hectic weeknights when you have to get dinner out quickly.
Velvety Texture – Scallops are best when the texture is perfect. This is a fail-proof recipe that gets the texture right every time. I would argue even better than many restaurants.
Lots of Pairing Options – Want luxurious? How about decedent risotto. Really healthy? Try these grilled vegetables. Meat and potatoes? Our simple mashed potatoes will do the trick.
Key Ingredients and Tips
- Colossal Diver Scallops – Pick the biggest scallops you can find, fresh or frozen. I typically try to find the freshest ones I can.
- Oil – Typically I will use a high quality olive oil – it has a high burn point and tastes delicious. You can also use canola or avocado oil as a substitute.
- Butter – I almost always prefer to use unsalted butter and add salt as needed at the end.
- Garlic – You can definitely use garlic powder, but I highly recommend fresh minced garlic. My grocery store sells the freshly peeled garlic in a bag, which is easier to pull out and mince. You can also purchase pre-minced garlic in a jar.
- Lemon – I always try to use fresh lemon juice and especially the zest of the lemon. It tends to give the dish a little extra citrus flavor.
- Parsley – Just like with the garlic, I really prefer fresh parsley over dried parsley. You get such a fresh herby flavor that enhances the overall dish.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
- Dry the fresh scallops well and remove the little flap on the side of each scallop. (It will turn tough once cooked.) Watch my quick video below to see how this muscle is easily removed from the scallop.
- Next, get a large skillet smoking-hot over medium high heat, and brush or rub it with a scant amount of oil to lightly coat the surface.
- Sear the scallops for only about 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. (When overcooked, scallops turn rubbery.)
- Once cooked, add a little butter, minced garlic, lemon juice, zest, and chopped parsley, then toss to coat.
Get the Complete (Printable!) Scallop Scampi Recipe Below. Enjoy!
Serving Suggestions
I love to enjoy perfectly buttery scallops with al dente angel hair pasta that is tossed with a bit of extra virgin olive oil and Parmesan cheese, all topped with chopped parsley.
And don’t forget hunks of warm, crusty bread. Heaven!
Want to change things up and serve scallop scampi without pasta? You can also pair this delicious scallop scampi recipe with Caribbean Confetti Rice Recipe, Low Carb Roasted Cauliflower Rice, Instant Pot Mushroom Risotto, Roasted Root Vegetables with Miso Glaze, Zoodles AKA Zucchini Noodles.
For some vegetable goodness, consider including a veggie side dish like this Chunky Mediterranean Salad, Steamed Broccoli, Air Fryer Green Beans, Roasted Lemon Asparagus, or this Steakhouse-Style Caesar Salad.
Recipe Variations
- Heavy cream – Stir in a splash of heavy cream for a silky, rich sauce.
- Red pepper flakes – Kick up the heat by adding a pinch of red pepper flakes or drizzle a little chili oil at the end for extra spice.
- Herbs – Toss in some chopped fresh basil, thyme, or chives for extra depth and color.
- Capers – Add in some diced capers at the end for a briny pop of flavor.
Frequently Asked Questions
Yes! If fresh scallops aren’t available you can use frozen. Make sure to thaw them in the fridge overnight, then gently rinse under cool running water and pat dry before cooking.
Bay scallops are smaller and have a sweeter flavor. Sea scallops are larger and are harvested from cold, deep ocean waters.
Yes, you should remove the side muscle (also known as the “foot”) from scallops before cooking, as it can become tough when cooked.
Tender scallop scampi tastes best when seared just for 1-2 minutes per side! So just don’t overdo it on the cooking time.
Scampi sauce is a simple and flavorful blend of butter, garlic, lemon juice, lemon zest, and fresh herbs, typically parsley. Some versions of the sauce also include a splash of white wine. Scampi sauce perfectly complements seafood like scallops or shrimp, coating them in a light, vibrant glaze.
Technically, yes, although I’m not the biggest fan because once you reheat the scallops, you risk overcooking them.
Looking for More Scrumptious Seafood Recipes? Be Sure to Also Try:
- Brown Sugar Baked Salmon and Vegetables
- Roasted Shrimp Pasta with Lemon Cream Sauce
- Garlic Lime Roasted Shrimp Salad
- Shrimp Mac and Cheese
- Lemon Pepper Grilled Cod
- Clam Pasta (Pasta Alle Vongole)
- Sweet Chile Shrimp Tacos
- Baked White Fish with Everything Bagel Crust
- Roasted Indian Fish and Creamy Curried Cauliflower
- Southern Fried Catfish from The Seasoned Mom
Scallop Scampi Recipe
Video
Ingredients
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
Instructions
- Clean the scallops by removing the loose flap or “foot” on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
- Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You’ll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
- Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.
This is SO good. Prep is quick. Don’t substitute anything and be careful not to burn the garlic.